My Best Chili
This recipe for My Best Chili is an award-winning chili recipe that is a major favorite around here! It’s a hearty, warming chili made with ground beef, bacon, sausage, and just the right amount of kick.
On a low-carb, Keto, or Whole30 diet? Try the Paleo version of this recipe!
Want a vegan chili recipe? Try this White Bean Vegan Chili or this Classic Vegan Chili!
Chili is not usually the typical fare that you see around here. But, little known to most, I have delicious savory recipes lurking in the back of my recipe archives, just waiting to be discovered and devoured by you.
I posted the recipe for my “best chili” way back in December of 2010. I shared more savory recipes back then, and because I was a new blogger, my pictures could only be described as terrible.
I’ve made this recipe so many times over the years since then. So many of you have told me that it’s become a staple meal in your house as well. Since we’re heading firmly into cold soup season, it was time to finally update the photos to be reflective of how good this recipe is.
I named this the “best” chili, but I know how subjective that is based on the person. So I’m calling it my best chili because for me it’s perfect…but we all have different tastes. Like…I’m a spice wimp, so be sure to increase the amount of chili powder if you want more kick.
HOWEVER, my best is apparently the same as the best for a lot of you, because this recipe gets RAVE reviews.
You guys have won chili cook-offs with it, had your chili-hating kids love it, and made XL batches to keep in the freezer all winter long. Just scroll through the comments to see how many people love this one!!
What makes this the best chili?!
I think (and many of you agree) that this is the best chili because…
- It has a rich and flavorful tomato base.
- The ground beef, Italian sausage, and BACON add so much flavor!
- We add bulk with pinto and black beans.
- It has a TON of spices – not too many to be overwhelming, but just enough to add a TON of flavor.
- It’s flavorful, warming, easy, and delicious.
The best kind of meal, right?
It’s thick and hearty, and seriously soul-warming. I always go for a sprinkle of cheese on top, too. You could add a little sour cream and/or avocado. Oooh…or serve it with cornbread, which makes pretty much the perfect meal for any chilly day, especially game day!
I always try to let this cook for as long as I can. Let it simmer for 2 hours, at least. At 2 hours, you’ll have an AWESOME chili.
But with chili, I always think that low and slow is the way to go to get the thickest & most flavorful result.
It’s great the day of, and I think the leftovers are even better because it gives a little time for the flavors to meld and get even bolder.
How to store leftover chili
To store your chili: allow the chili to cool to room temperature. Place into your airtight container (or divide into multiple containers). Store in the fridge for up to four days. You can also store it in the freezer for up to six months.
I hope that you’ll love my favorite best chili recipe and that it will help warm your soul a bit in this cooler weather! Enjoy :)
Need more chili recipes?
- Want the Paleo, Whole30 & Keto chili recipe? Click here for my BEST CHILI – made keto.
- Craving the vegan version of my best chili recipe? Click here for my BEST VEGAN CHILI.
- Interested in the white bean vegan version? Click here for my WHITE BEAN VEGAN CHILI.
My Best Chili
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Total Time: 150 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This recipe for My Best Chili is a major favorite around here! It’s a hearty, warming chili made with ground beef, bacon, sausage, and just the right amount of kick.
Ingredients
- 2 pounds ground beef, I used leaner beef with 5% fat
- 1 pound bulk Italian sausage, mild, casings removed
- ½ pound bacon
- 2 (15 oz) cans kidney beans, drained
- 1 (15 oz) can pinto beans, drained
- 1 (15 oz) can black beans, drained
- 2 (28 oz) cans diced tomatoes with juice
- 1 (6 oz) can tomato paste
- 1 large yellow onion, chopped
- 1 red bell pepper, seeded and chopped
- 2 cups beef stock, see Notes
- 3 tablespoons chili powder
- 1 tablespoon Worcestershire sauce, make sure to find gluten-free if necessary, or leave it out
- 1 tablespoon minced garlic
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
Instructions
- Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
- In a different pan, cook the bacon until crispy. Crumble and add to stock pot. Cook the chopped onion and pepper in the bacon drippings for about 5 minutes or until onions are translucent. Add to the stock pot.
- To the stock pot, add in the drained beans, diced tomatoes, tomato paste, and beef stock. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, basil, salt, pepper, and paprika. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
- After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste.
- Remove from heat and serve, or refrigerate, and serve the next day. Serve with cheese, onions, sour cream, or whatever chili toppings you prefer!
Notes
I used to use 1 cup of beer and 1 cup of concentrated beef stock (water + 4 boullion cubes), but now I use all beef stock to keep it gluten-free. Use the beer if gluten doesn’t matter to you!
Keywords: best chili, chili recipe
Oh isn’t chili just the best? The cornbread looks delish….nothing is more comforting than a nice bowl of chili, and southern corn bread.
This was really good. Thank you
So glad you enjoyed it! Thanks for the feedback :)
Came across this on Pinterest and wondering how many adults the recipe will serve? Will I need to double it for 10 adults? Thank you in advance!
Hi Katie, depends on the serving sizes. It goes make a pretty big batch, but if you have some big eaters, you maybe want to make 1.5x the recipe or even double it. The leftovers are delicious too, so a big batch isn’t a bad thing :)
Double the recipe! You won’t regret it because it freezes so well. I freeze it in freezer bags, enough for two people. While you have your kitchen all messed up have a little extra.
Are you able to put it in a crock pot?
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Yes you can definitely make it in the crockpot, just cook the meat and veggies first before transferring to let it simmer and cook.
Which veggies do you cook first? Gonna make tonight and do it in my crock pot, also should I put it on high or medium o, my crock pot?
Hi Margie, I’ve actually never made it in the crock pot, but it depends on how long you want to cook it. It could probably be done in about 4 hours on high, or about 6-8 hours on medium/low. I would cook the meat, onion, and peppers before letting it finish cooking in the crockpot. Enjoy!
I made this Chil the way it was written down, it was the best Chili! I made white rice and put spoonfuls of Chili over the rice for leftovers the next day. Thank you for the recipe.
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So thrilled you’re loving it! Love the idea of serving leftovers with rice, too. Thanks for sharing your feedback, Olive!
Hun can you tell me how many calories,protein, sugar,and saturated fat are in this.
Hi Breanna, you can calculate the macros for this recipe using https://happyforks.com/analyzer!
I’ve been making your chili for years now and it’s always a hit – whether we make a chili bar for a party or I bring to work. So flavorful & absolutely delicious! It’s a staple in our house.
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The best compliment!! Thanks so much, Johanna.
This was so good that the family begged me to make it again right away. I suspect it will be our go to chili recipe from now on.
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I’m so happy to hear that, Susan! Thanks for letting me know it was a hit with your family :)
I loved you on The Partridge Family!!
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LOLOLOL ,.,.,.,.Who doesn’t love The Partridge Family!!! Great chili, too!!!!
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Thanks so much, Scott!
I had been trying to perfect my chilli recipe for years and this one helped me accomplish that!! I didn’t use the sausage or bacon and substituted the beef for turkey and it still was the best chilli I ever made! Thank you for sharing!! My family loved it!
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So thrilled to hear it’s the best you’ve had, even with the changes! Thanks for the feedback, Marissa.
Made this yesterday with my Dad! It was the best chili we’ve ever had. Thank you for sharing this recipe with us!
So thrilled you and your dad are enjoying it, Megan!! Thanks for the feedback :)
I’m making this for our not so traditional Christmas dinner!! It is tasting so good so far. I’m going to cook it low and slow all day and we’ll eat it tomorrow.
Thanks,
Lynn
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Hi Lynn, I hope it was a Christmas dinner hit!
My husband and I love this recipe. It’s our “go-to” chili recipe. For the bacon we use double smoked bacon then we substitute fire roasted tomatoes and smoked paprika because we like a little smoke flavor. Your recipe is by far the best I’ve found!
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Sounds so delicious!!! So glad you’re loving it, Cody.
Rachel, I made your chili today. It IS the best! We love it.
Your website is fabulous. I plan to try more recipes.
Sounds delish…
Chili is one of my favorite dishes to make when the weather get cooler. It’s such perfect comfort food. This looks SO good, Rachel! I love how hearty and full of flavor it is. Definitely my kind of meal!
Isn’t it amazing to see how far our photography has come over the years??? Crazy! It always blows my mind. ANYWAY! I love chili during the cooler weather and this sounds fantastic!
Haha it always makes me cringe to see my earliest photos, but I can’t delete them entirely because I’m nostalgic about them! So funny. Thanks so much, Ashley :)
I’ve got my scarf on and I’m ready for cold weather comfort food like this! I’ve never had bacon in chili before. This is something. I need to experience!
It is SO good, Amanda! You’ll never go back :) thanks so much!
Yum! So hearty and perfect for fall!
This chili looks perfect for a cool fall evening!
My husband would LOVE this. Believe it or not, I’ve never made chili. I really need to make him one hahaha. I guess it just never really appealed to me even though I am a total carnivore and like everything in it (love beans too!). I’m just weird, I guess. Anyway, yours looks fabulous. Sharing!
You need to make chili!! It’s so good and when you make it yourself, you can totally customize the spices to your preferences. Thanks so much, Natasha.
Where’s thr recipe who ever pit thisbon Pinterest only put the comments there’s no recipe
What do you mean? The recipe is in the post, about halfway down the page, above the comments. The recipe would not be on Pinterest.
I had the same problem. The Recipe IS on Pinterest, that’s where I found it. But when you click visit it takes you to the comments and you have to scroll ALL the way up to see the recipe. In case anyone else is having trouble that’s how I found it :)
Hi April – thanks for sharing this. Sometimes people will pin after they leave a comment, and when that happens the URL adds a little tag that will take people who use that URL (via pinterest) right to the comment. Glad you figured it out! :)
Chili is a regular staple at our house during the fall Rachel. Perfect for football season! Can’t wait to try your recipe!
I love making it during the fall, too Mary Ann! It’s the perfect leftover food :) Thanks so much.
This recipe was a hit! We have a chili cook off every year at our church Halloween party, I only made the dish to be sure we had enough chili for all who came, I wasn’t really competing but I won the cook off! Well, your recipe won. There were about 20 entries, and some of the contestants have been competing for years! I told everyone I follow a recipe very well hehe. Thank you for sharing your talent! This is a recipe that will go into my regular cold weather rotation. And I’ll add your hashtag to my pic of the trophy on facebook.
Wow!!! That makes me so happy to hear, Jessica :) thanks so much for taking the time to let me know. It’s been a favorite of mine for years, so I’m happy to hear others appreciate it too. Can’t wait to see the trophy pic!
Made this last night! It was amazing! I usually used a chili mix but decided to try something new. My hubby loves my chili but he really love this recipe! Thanks for sharing I will use you recipe from now own!!!! This one is a keeper!!!
Thank you SO much for your feedback, Rosie! I’m so happy that you and your husband loved it. It’s a keeper in my house, too! :)
This looks delicious! Going to start it now and I can’t wait to taste it!
Hope you love it, Amy!
Is there a way to use this recipe but in a crackpot? Like browning the meat beforehand?
Good idea, Britt! I’ve never made it that way, but you definitely can. I would cook the bacon and brown all the meat and then add them into the slow cooker with all the rest of the ingredients. Cook on high for about 4 hours, or low for 6-8 hours. If you try making it in the slow cooker, I’d love to hear how it goes! Enjoy :)
I made this for a chili cook-off AND WON! Thank you. I would certainly recommend using “Better than bullion” for the beef stock. I also used red chili pepper from India which gave it quite a bit of heat, but not over bearing.
Woohoo! Congrats on your win, and thanks for stopping by to let me know :) I love this recipe, and I’m so glad you’re loving it too!
Oh…my…goodness. This chili is delicious! So many layers of amazing flavors. A few personal edits: I used hot sausage rather than mild, 1 can of IPA beer with the 1 cup of beef stock, and I added approx. 8oz of tomato sauce. I’ve always loathed making chili because I never succeeded in making it exciting, but I can’t wait to share with our guests were hosting tomorrow! You ROCK, Rachel!! THANK YOU THANK YOU THANK YOU
SO happy to hear you love it, Katie! Your changes sound delicious, and I’m so glad you’re excited to serve it. I hope all your guests love it as well! You are so very welcome.
YUM!!! made this last night and it was truly amazing! the meat combo makes it so flavorful. i served it with grated cheddar cheese and garlic toast. i didn’t have a good chili recipe in my box yet, so this one is here to stay!! hubby loved it too :)
I’m so happy to hear that you and your husband loved this chili recipe, Michelle! It’s my favorite :) sounds delicious with the cheddar and garlic toast, too. Thanks so much for taking the time to share your feedback!
This was the best chili I’ve ever had! It was my first time making any sort of chili, and it was delicious! My husband is a huge chili fan, and he said it was the best HE’D ever had!
I’m adding it to the meal list this week! Thanks for sharing!
That makes me so happy to hear, Bailey! You’re making me crave another batch :) thanks for the feedback!
This is the chili recipe I’ve been searching for! My husband is very particular about chili, so I’ve been trying to find a go-to recipe for the future. I made a variation of this last night (I had to sub / exclude a few ingredients based on what I had), and it definitely did not disappoint. I think your claim of “Best” chili is spot-on. ;) Thank you for sharing!
Yay I’m so happy to hear that it was a hit, Katie!! Thanks so much for sharing your feedback with me.
I think I may have just screwed this up. I just made it so it’s simmering. However, I was following the recipe for the beef cubes and added a cup of water per cube! So I put in 4 cups of that. Is there anything I could add or maybe pull out the water, so as not to destroy the recipe?
Hi Amy – sorry I’m just seeing this, I’ve been out of town without internet. I hope it turned out okay!
Made Best chili recipe today for the game, we enjoy more “heat” so added red pepper flakes, amped up the chili seasoning and added Pleasoning Bloody Mary seasoning!! Cornbread on the side of course!! Oh and crockpot for the game this afternoon, delish!!
So glad to hear you enjoyed it Tracy!! :) Thanks so much for sharing your feedback.
I love chili but mine never turns out very good. Tried this recipe Sunday. Really delicious! Definitely will be the only way I make it from now on! Thank you for sharing!
Awesome, I’m so thrilled to hear that Cynthia!! Thanks for sharing :)
Hi! The recipe seems pretty delicious, but I don’t know if I messed up :( so…. I used the chili powder but it was from India, full 3 TABLESPOONS, and wow! It waaaayyy spicy, delicious, but not eatable… My question Rachel… Do you use like ready made “chili” as for the stew ready made (like taco mix) product or raw chili? In the case I can use the raw chili, maybe it should have been 3 Teaspoon instead? Help please! :) thanks!
Hi Lau – I used a chili powder that’s from the bottle, not a packet, but it’s not pure powder from a chili pepper, it’s more of a spice blend. That’s what is generally referred to as chili powder here. A true chili powder (like cayenne powder, or what you used) would definitely make it much too spicy for my tastes at least. In my Paleo version, I only used 3/4 teaspoon of cayenne powder. That definitely seems to be the difference. Sorry for not specifying – I would start with about 3/4 teaspoon of your chili powder and add more to taste depending on how spicy you like it. Hope this helps! You also may want to refer to my Paleo Chili recipe and use the spices listed there instead, so you get all the flavor. Let me know if you have any other questions.
THIS chili! It’s one of the best recipes I have ever tried. Kids and adults alike rave about it. Thank you!!!
I’m SO happy to hear that, Molly! So glad it’s been a hit.
This is definitely a keeper recipe! I have made this several times now and it is the best chili our family has ever had!
So thrilled to hear your family is loving it, Lynn! Thanks for your feedback.
What type of beer did you use?
Hi Ashley, I just use whatever is in the fridge! Broth can also be subbed for the beer if you don’t have any on hand.
Oh my! I don’t do comments, but this time I can’t resist. This chili is going to haunt me in my dreams! I made it yesterday and made a point of following the recipe carefully (not my strong suit) and today we dived into this delicious meal. Loved it. Hubby to be went for seconds and well, I did too actually. I’m on a diet and you’re definitely not helping. O well, we all need to eat, right! I plan to make a huge batch for our family get-together next week, just to show off a bit.
Thanks for sharing your recipe! Greatings, all the way from the Netherlands :)
Thanks so much for your kind words, Sam! So thrilled to hear you’re loving it, and I hope your family all loves it next week :) thank you so very much for your feedback!!
They all went for seconds and thirds, some even fourths This is definitely going to be my go to party recipe!
So glad to hear it, Sam!!
Do I have to drain the diced tomatoes before adding them?
Nope, just add them as is!
This is probably going to sound like such a noob question, but where do you get bulk Italian sausage? Is this link sausage you have to cut up?
Hi Lacie, yes I just get a lb. pack of sausage from the meat section and then remove the casings for this recipe. Hope this helps!
Made this and it was excellent. I made some modifications based on ingredients on hand and added more cayenne to my taste, but great base recipe.
So glad you enjoyed it David! Thanks for your feedback.
How long can you keep this chili in refrigerator
It will probably last about 3-5 days in the fridge, or up to a year in the freezer!
I made it. First time I made it without the chili package from the store. Loved it. A keeper.
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So thrilled to hear that Daisy!
This was a big hit at our house yesterday!! Thank you for sharing.
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So thrilled to hear it, Sherry!
I didn’t use your recipe, just took a look and compared it to the one I’ve developed over 30 years of making chili…pretty darned close! I’ll be trying that basil thing, never thought of that. I wanted to suggest something that I found made a big difference in flavor. When I cook the meat, and the fat renders, heat the pot and tilt it, shoving all the meat to one side as much as possible and letting the liquid pool on one side. Remove the liquid (I use a metal basting bulb; I’ve also used a spoon) and put it in a smooth-sided mug or a pyrex measuring cup. Put it in the freezer. After half an hour, you can peel off the congealed fat from the top and discard it. What’s left is concentrated flavor: meat gelatin, spices, browning, and just goodness. Add that back in, and it gives the chili an extra dose of richness. Been doing this about ten years now, and we can tell the difference. Try it!
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Wow, such a compliment to hear that from such a seasoned chili chef! :) That does sound like an amazing trick – I’ll definitely be giving that one a try next time I make this recipe. Thanks for your words of wisdom, Lew!
Wow, what a great tip! I am making today and will definitely try that.
I made it and it is absolutely delicious… thank you
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So happy to hear you’re enjoying it Latasha!
I love this chili and it isn’t even done yet! I followed the directions all the way through except for the beer directions. I don’t drink but love cooking with it so I had a guy pick out a good bottle of beer I could add to it. He picked out a bourbon aged stout beer and I added the whole bottle with enough water to measure the 2 cups. I then added 3 teaspoons of beef base. I also added a couple of squares of very dark chocolate to the mixture. It’s only cooked for an hour and it’s already amazing! This might turn out to be my very favorite chili! Thanks for the recipe!
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So thrilled to hear you’re loving it, your changes sound amazingly delicious! I hope you enjoy every bite :) thanks for the feedback, Laura.
Oh. My. Goodness! First time making home made chili. We basically followed this to a T, we just cooked the meat and veggies first and put all remaining ingredients in the crockpot instead of stock pot (we didn’t have one large enough), and we used *jalapeno bacon* from the meat department instead of normal bacon. SO YUMMY! Thank you for the recipe!
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So thrilled to hear you enjoyed it! Thanks for your feedback Kacie :)
I made this in a crockpot last year abd brought it to work one snowy day now im k.own as chilli mamma. And asked to do it every time it snows. Its our confort food. Thank you.
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So thrilled to hear it’s become a tradition for you, what a lucky group of coworkers you have! Thanks so much for your feedback, I’m so happy to hear you love it.
Wondering your thoughts on making this ahead of time and freezing it? Thinking of freezing it for our upcoming ski trip!
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It freezes and reheats wonderfully! Enjoy :)
If you want to leave out the beans do you still use the same amount of diced tomatoes and beef stock? I like them in but my husband only eats his chili the all meat way
I recommend checking out my similar but beanless chili recipe! Here’s the link: https://bakerita.com/paleo-chili/
This recipe is the bomb! I cooked this for the family on last night and they enjoyed it. I did have to make some adjustments with the spices but not much!
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So thrilled to hear it was a hit with your family, Cynthia!
This sounds amazing (like all of your recipes). How would it do in the freezer? Any tips??
Thanks!
Thanks so much Kathleen! I like freezing it flat in freezer bags for the easiest storage. Enjoy!
Made a double batch 1st time I made it. Turned out amazing! 9 people all agreed on 1 thing!!! Thanks!!
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So thrilled it was a hit! Thanks for your feedback Brenda.
It was absolutely THE BEST CHILI I HAVE HAD AND TRULY ENJOYED eating! Thanks
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Yay so thrilled to hear you’re loving it, Wilimena!!
This was AMAZING! My husband and I are the usual chili lovers in the house, but BOTH my teenagers absolutely LOVE IT!!! I will be making this again!!! Thank you!!!!
So thrilled to hear it was a hit with the whole family! Thanks Michelle :)
I was looking for something different from my regular chili recipe. This was a really nice change. I used apple wood smoked bacon from our butcher and smoked paprika (along with all your other ingredients), it gave it a nice smoky touch . I made this yesterday and after browning the meats and sautéing the veggies, I put mine in the crock pot and let it cook on low for the afternoon. I really enjoyed it – this has just kicked my regular (boring) chili’s butt!! Thanks for sharing!!
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So thrilled to hear that you enjoyed it, Tracy! Always good to switch it up and try new recipes :) adding smoked paprika sounds so good!
I very, very rarely make supper, as my wife does the majority of the cooking. I made this chili tonight and blew her mind! She loved it, the kids loved it — so good! Thank you for sharing.
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Such a compliment! So glad this recipe was a hit with the whole family. Thanks for your feedback, Kurt.
About how many beans are required for this recipe? My can of black beans had 145 beans but my can of pinto only had 124 beans. Can I use whole tomatoes and dice them myself or do I have to use cans of diced tomatoes? The recipe calls for 1 cup beer but I accidentally drank the beer and mistakenly put 1 cup vodka into the sauce. Do you think this will make a difference?
Haha! Wackadoodle indeed!
Wow, this chili was excellent! My new go to for sure. I did use the beer/broth combo. The only thing I added was a whole jalapeño while cooking. Everything else’s was by the recipe. The sour cream and cheese was perfect for a little more added flavor. Also very good with out! Thanks again for the recipe!!!
So glad you enjoyed the recipe, Deborah! Thanks so much for your feedback.
Hey Rachel , quick question and this may totally sound dumb . Is the parenthesis next to the ingredients like the. Beans the total number of ounces needed or per can ?
Hi JJ, it’s the size of the can you’ll want to use, since can sizes can vary. Hope this helps clarify!
Made this last weekend, turned out GREAT! Did not use the bacon, as I did not have any at the time. Great basic chili recipe! Thanks!
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So thrilled you enjoyed it, Terri! Thanks for your feedback :)
Thanks for this recipe! It’s now MY best chilli, too! It has the perfect amount of kick! I made four batches of it for my birthday party and I fed about 60 people. I had a full-on chilli bar with a large selection of toppings to make it more fun and stretch the chilli even farther. And buns. I’ll be making this again en masse!
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How fun to have a chili bar for your birthday – awesome idea! So thrilled to hear that you’re loving it, Heather :) thanks so much for your feedback!
Is 8 servings 8 one cup servings?
Thanks!
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Hi Roxie, I don’t have the measurement amount per serving written down anywhere…that’s just how many servings we got out of it. Sorry!
There are gluten free beers Angry Orchard is just one of several choices have a sister in-law who has to have gluten free stuff, so she is not left out of being able to enjoy what everyone else is having I always turn things gluten free
I did this. Fresh basil and oregano instead of dried. Half jar of Arribiata from Trader Joe’s instead of fresh/canned tomatoes and paste. Extra cup water and extra chili powder. No bacon or italian sausage, so I used roast beef in addition to ground beef. Black instead of pinto. I DID add brown sugar AND the two squirts of Sriracha annndd it’s amazing.
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So glad you made it work, Megan! Sounds delicious, so happy you enjoyed it. Thanks so much for sharing your feedback.
Just made this today and I’m eating now! This chili is amazing!! Thank you so much for this! Would you mind if I share it during one of my YouTube videos? I will give you full credit
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Thanks so much, Malia! Glad you’re enjoying it. Sure, you can share the chili please just don’t repost the recipe or anything, and give a link back to my site in the description.
I would just like to say, that prep time is not accurate. Took me 2 hours to get everything together.
Good recipe though.
Hi Karina, sorry everything took so long for you – prep time can definitely vary person to person.
Can this be made in a crockpot?
Yes, definitely! I would just follow the first two steps according to the recipe, and then combine that and the rest of the ingredients in a crock pot to finish cooking for 6-8 hours (or quicker if you’re doing it on high). Enjoy!
I made this the other night and it was amazing. I had to change it a bit because I didn’t have some of the ingredients. I know it’s not fair to do a review when you change the recipe BUT I cannot imagine how it would have turned out if I had ALL the ingredients. Didn’t have any sausage or bacon and only had pinto and great northern beans. IT WAS STILL AWESOME! My husband loved it so much that he ate it like regular chili with corn bread and he put it into burritos and ate it mexican style and also tried it over noodles. He told me “I think I’ll try it over cereal tonight…no just kidding!” He said this was the best chili he’s had. Thank you for such a great recipe and I look forward to trying it with the sausage and bacon.
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So thrilled to hear that you and your husband loved it, and I hope you guys love it even more with the sausage and bacon! :) Thanks so much for sharing your feedback, Lin.
This recipe sounds wonderful but i was just wondering if i could make the chili without all the beans. If I just use kidney beans, how many cans do i need? We are having a chili cook-off at work and i would really like to bring this in.
Hi Kristen, you would use an equal amount of beans no matter which kind you use. Using all of one kind is totally fine!
Loved, Loved, Loved this recipe!!! Its definitely my favorite! Because I’m such a smoked paprika fan, I added an equal amount (1 TB) to the recipe. My Dad said he needed a scraper for his bowl…definitely a compliment! Thanks for sharing!
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So glad you guys enjoyed the recipe, Andrea! Thanks so much for your feedback.
This chili is SO. FREAKING. GOOD.
I added two jalapenos and some Tony Cacheres and Lord have mercy.
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So thrilled you’re loving it, Kasie! Thanks so much for the feedback.
This is so amazing!
So glad you’re enjoying it, Amber!
This has become my family’s favorite chii! Ive won cook offs with it, and its just perfect for a chilly night (pun intended!).
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So thrilled to hear you and your family are loving it! Thanks so much for the feedback, Breezy!
#1 at the church chili cook off! Thanks for the recipe!
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So thrilled it was a hit! Thanks for sharing, Crystal.
Finally got some cooler weather here in the south and I am eager to try out this recipe tonight! Just curious if you have ever tried this in an Instant Pot? If so, how and did it taste any different?
Hi Christie, I haven’t tried it in the Instant Pot so I can’t comment on taste. As for how to do it though, you’d want to use the saute function and follow the first two steps, and then add everything in and set it to cook at high pressure. I’m not sure exactly how long it would be for, but I’m guessing around 20 minutes would do the trick! Hope this helps :)
Absolutely delicious recipe!! Followed it to the t and it was perfect. We had leftovers and for dinner the next day made chili cheese burgers definitely making again soon.
★★★★★
So thrilled you guys enjoyed it – sounds so good on burgers! Thanks for the feedback :)
Just made this chili and it came out great! I didn’t have black beans or bell pepper so left those out and opted for a can of Rotel instead of diced tomatoes. Also added a tablespoon of ACV for a little acid. Loved it!
★★★★★
So thrilled you enjoyed it, LauRelle! Thanks for your feedback :)
If I don’t use beer, how many beef bouillon cubes do I use in 2 cups of water?
Hi Mirza, the boullion package should say the amount per cup of water!
This is my first time making chili and I used your recipe….It was so good, my family loved it!! I made the chili and served it over rice with corn bread. It was delicious. Thank you for sharing your recipe with us!
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So glad it was a hit with your family, April! Thanks for sharing your feedback with me!
i have never made chili ever and decided to try this recipe. I made it and won my church chili cook off!!! There were some really good chili’s too, and I won! Thank you!!!
That makes me so happy to hear!! So glad you’re loving it and that it helped you win :)
AMAZING! My husband has agreed that I can make this in lieu of his mother’s recipe! WHAT…shut the front door, it is that good and very flavorful!
★★★★★
That makes me so happy to hear! So glad it’s a hit over there :) thanks for the feedback, Becky.
All I can say is ….. WOW! I just made it yesterday for a family of 6 with 4 really picky kids. To a person it was well loved and some even had seconds! Great recipe and thank you for sharing!
So thrilled it was a hit with your family, Dave! Thanks for the feedback :)
Just tried this for New Years Eve!
Great recipe and ingredients. Admittedly I am a chili snob (think mine is the best). But I tried this and WOW!
This is great! I’ll be sharing it and using it moving forward. Great job!
★★★★★
So thrilled to hear it’s a hit! Thanks so much for the feedback, John.
Certainly was a winning recipe at our church’s chili cook-off. Made a few modifications:
– Sub chili peppers for red pepper. (about 4 small peppers)
– Add 2 tbsp molasses
– Add 1 teaspoon sugar
– Add 1 tbsp taco seasoning
★★★★★
So thrilled to hear that! Thanks for the tips :)
I just made this tonight, exactly as the recipe describes (including a cup of gluten-free beer) and it was DELICIOUS! I think this might be the best chili I’ve ever had, and certainly the best I’ve ever made! And we even get tons of leftovers out of it. I’ll definitely be making this one again!
★★★★★
So happy to hear that, Laurel! Thanks so much for your feedback :)
I am a bit of a chili “snob” and I have already made your chili twice, both times for guests and both times to stellar
reviews! It is so good, a definite keeper!!
Thank you,
Ellen
★★★★★
So thrilled to hear you’re loving the recipe Ellen! Thanks so much for the feedback.
Won Second place at a local chili cook-off last year with this recipe. This years chili cook-off is Saturday! I will be smoking all the meat this time and letting the whole mixture simmer in the smoker for an hour or two to give it a little smoke flavor. We will see what happens this year!
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That sounds delicious, Michael!! Hope you win first prize this year :)
I made this for guests we had for the weekend – 3 wonderful couples! I had it with a charcuterie board and it was awesome! I did make a few edits such as adding a dark Modelo beer, using rotell tomatoes with green chili’s and 1 tablespoon of pure cocoa powder (like you use for baking). I served it with apple strudel for a savory sweet combo! It is amazing!! So much depth and very smooth…your recipe is my go to now and I am having fun making it “my own”! Thank you!!!
★★★★★
Served it for a group of 8 adults. Made it my own by adding a whole dark beer, only beef but used 3 and 1/2 pounds, 1 tablespoon of cocoa powder (like you use for baking) and used 2 cans rotell tomatoes as a substitute for one of the cans of diced tomatoes. Amazing! Thank you for this awesome recipe!!
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So thrilled you loved it, Kathy! Thanks so much for sharing your feedback.
You were not joking when you said this recipe has helped others win awards. It was my first time making chili for a work contest and I won first place. Thanks for sharing your recipe.
★★★★★
This makes me so happy!! So glad it was a hit :)
This recipe was so delicious! Will be making it again!
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So thrilled to hear you enjoyed it, Felicia!
I’m embarrassed to admit it but this is the first time I’ve ever made chili (and I’m not young!). But I was asked to bring some to a gathering in a couple of weeks so after googling chili recipes I decided to use yours because Of all the positive reviews. I made it tonight as written except that I used spicy sausage because that’s what I already had. Well, I have to agree with everyone…it is delicious! Five star delicious! There’s no need to search further for a better recipe…this is it. I’ll be making it again soon.
This makes me so happy to hear, Vivian! So thrilled you loved the recipe :) hope you make it again and again!
This is now my favorite chili recipe. Excellent! I even omitted the ground beef because I didn’t have any on hand. I also added fresh corn because I needed to use it up. It was so good.
★★★★★
So thrilled to hear you enjoyed it, Emily!! Thanks so much for the feedback. Corn sounds like a great addition!
Excellent Chili, I served it in 10 ounce ramakins and filled them with chili to the 8 oz line and spooned cornbread to the top/Jiffy Cornbread and baked them @ 400′ for 16 to 18 minutes. Took them out when the cornbread was golden brown. Beautiful presentation and so yummy accompanied with a big green salad. Thanks for the great recipe……
Sounds so great – love the cornbread idea! Thanks for sharing, Ellen!
Love this chili! The best I have ever had. I fix it every year.
I wanted to ask what size are your servings???
Thank you for the recipe!
★★★★★
Hi Georgianne, so glad you love the recipe! We never measure our servings out so I’m not sure exactly…everyone in my family eats a different amount!
what is the purpose of Italian sausage? I could use another type?
★★★★★
It adds a different, richer texture and flavor. You could definitely use your favorite kind of sausage instead, or leave it out!
The best chili ever! It won 1st place at my husbands work “chili cook off”. A deep hearty taste with the perfect amount of heat. Perfection. I don’t like bacon, so none of that, and it’s still yummy!!!! Thank you for sharing this gem!
★★★★★
So thrilled it was such a hit – congrats on the win!!! Thank you so much for letting me know :)
This is the best chili yet. I didn’t add sausage and it was still great. Mild but tasty and not overpowering. People could spice it up to their individual taste.
★★★★★
So glad you enjoyed it, Susan!
I’ve been looking for a really good, flavorful, hearty chili for years now and I never seem to like anything I’ve made before till today! Omg thank you for sharing your amazing recipe! The kids started eating before I had a chance to sit and all 3 (1 who’s extremely picky) yelled out mom it’s a keeper this is really good! I didn’t use the beer since I only had modelo beer, next time I make this I’ll buy an IPA and try it out. Thanks again!
★★★★★
I’m so thrilled it was a hit, and that you finally found a chili recipe that you and your family love! Thanks so much for the kind words and feedback, Nikki.
what is the purpose of Italian sausage? I could use another type?
★★★★★
It’s for flavor, you can use whatever type that you prefer!
Just made this chili recipe and didn’t have beef broth so used vegetable, it was outstanding!!! I’ll keep making this!!! Thank you!!!
★★★★★
So glad it was a hit! Thanks for the feedback, Louis.
Hey, it’s Mouthwatering! Thanks for sharing the recipe.
This is the best chili I’ve ever made, thank you!!
★★★★★
So glad you’re loving it, Diedra! Thanks so much for the feedback.
My husband said it was the best chili he has ever had and I agree! We made the chili with the beans but used the spices for the paleo bc I cannot have chili powder. Thanks for sharing this recipe, it was AMAZING!!!!
So glad you and your husband enjoyed it, Jennifer!! Thanks for the feedback :D
This is a staple recipe in not only my household but my (very picky) Grandmothers and Aunts as well. We are all foodies and cant get over how good it is. Thank you again for sharing :)
★★★★★
I’m so happy to hear your whole family loves it, Janice!! Thanks so much for the feedback :D
I made your recipe and my family loved it! My daughter-in-law insisted I use this recipe when I enter a chili cook off! I have to make at least 5 gallons. I know it will be a hit. Thank you for sharing your recipe.
★★★★★
Love that it was such a hit with your family, Annette! Thanks so much for the feedback and good luck in the cook-off! :D
Since making your chili this is my go to recipe now. I omit the bacon and sausage, but just add more ground beef. I also love to put corn in my chili. With all the great chili flavored beans out now I just mix them up from kidney beans, red chili beans, black beans etc…
Thanks for sharing your great recipe!
★★★★★
So thrilled you’re loving the recipe, Shelly! Thanks so much for the feedback.
How large of a crock pot do you use? I have 10-quart crock pots that I am using for a large event. Thank you :-)
★★★★★
Hi Glenda, I don’t usually use a Crockpot for this recipe, but that size should be plenty big enough!
I guess my question is how large are your servings? You mentioned 8 servings in this recipe, how much chili does that make. I am looking to fill 10-qt crock pot and understand that I need to cook everything before I put it in. Thank you for your time. glendakochen@gmail.com
Hi Glenda, servings are generally around 1 1/2 cups I believe – I’ve never measured it out exactly since everyone in my family eats a different amount!
This is my go to recipe for chili now. My boyfriend found it last year and we use it all the time.
★★★★★
So glad you’re loving it, Denise!! Thanks for the feedback :D
This looks incredible!
After cooking it and freezing it, what would be your suggestion for how to reheat?
Hi Chelsey, I would let it thaw in the fridge and then you can reheat over the stove or in the microwave!
Since I was a little girl, chili has always been one of my favorite dishes to eat. I have used all different recipes over the years looking for the perfect one until I found this one about 3 or 4 years ago. Now it is the only one I use! This stuff is amazing!! As soon as the weather dips below 60, this recipe comes out every year.
★★★★★
Such a compliment, Bree! I’m so glad this has stopped your searching for the perfect recipe :D thank you so much for your feedback!
Oh isn’t chili just the best? The cornbread looks delish…. nothing is more comforting than a nice bowl of chili, and southern corn bread.
★★★★★
Agreed!!! Thanks for the love, Gabriel!
I love this recipe!!! I am wondering if anyone has tried it with sweet Italian sausage? I’m hoping to cut down on the spice a bit so my toddlers will eat it. Thanks!
Hi Anna, I’ve done it this way because we’re spice wimps over here, and that turns out well too – I’d reduce the spicy chili powder too and add to taste for your family :) enjoy!!
I’ve only used Sweet Italian Sausage. It’s a winner.
Delicious! I got in the mood after having some of Costco’s Beef Chili, and your recipe really kicks it up a notch! I love the unapologetic use of beans, they’re awesome and so many people have a problem with them.
★★★★★
So glad you’re loving this recipe, Alex! Thanks for the feedback.
I don’t have any boullion cubes would just regular beef broth in a box work and would you add anything to it.
Thank you.
Hi Tina, that works! Just reduce the liquid accordingly.
I have cooked many variations of chili in my 40 years and I must say this is by far the absolute best! My family was crazy for it and I shared your recipe with my nephew and this will now be his go to for that chili craving. Thank you for dreaming up this recipe…I’m sure I will try other recipes of yours.
Wow, what a compliment!!! Thanks, Nella – so glad you loved it!
The recipe makes the best chili. I’ve used it several times, staying true to the recipe and other times adding things in. I also come back to this recipe and family raves about it every time I make it! Thank you!
★★★★★
I’m so glad it’s a hit with you and your family, Allyson!
Seriously folks…you will never use another chili recipe again. My go to since I found it, it never dissapoints and gets no less than rave reviews everytime.
★★★★★
I love this review! Thanks Janee – so glad it’s a hit!
I’ve followed this recipe several times and it truly is the best! I keep coming back to this tried and true “my best chili” recipe. I always get compliments… thank you!
★★★★★
So happy to hear that, Cory!
I hosted my 3rd annual chili cook off yesterday and won with this chili. There is not one element that stands out too much. It is just a really good chili.
So glad to hear that, Mitch!!
Is the minced garlic the dry minced garlic in the spice aisle or minced fresh garlic from the produce section of the grocery store?
★★★★★
Hi Betsey, I always use fresh garlic that I mince myself.
Thank you. I always use fresh items whenever I can, but I wanted to make sure. This smells fantastic. I can’t wait to“dig in”.
★★★★★
Amazing chili!!! Since I am of a certain age can no longer do heavy tomato sauce dishes. In the past my chili recipes were always heavy with tomato sauce. Really missed not being able to eat chili anymore. I came across your recipe which is heavy on the beef broth and boy is it good. Not only is it one of the best chili recipes I have had but I did not have any issues after eating it. Thank, thank you so much for posting this and giving me back my love of being able to eat chili.
★★★★★
So so glad you’re loving it, DW! Thank you SO much for the feedback :D
I just made this chili tonight for dinner. It was sooo good!!! I can’t wait to have it for lunch tomorrow since you said it’s even more flavorful the next day.
★★★★★
So glad you’re loving it, Judie!
Rachel, This is an amazing Chili. I’ve never served it without rave reviews. I diid add a extra can of tomato sauce. It’s not to spicy, specially when you’re serving many people. I alway put hot sauce on the table, so if there’s people who want to increase the heat they are welcome too.. It freezes well, so if you want to double or triple the recipe, don’t hesitate. Just freeze the leftover’s in glad freezer bag’s. This recipe never disappoints. I always read all the reviews before I make any recipe. Several people that made this recipe entered it into a Chili Bake Off and won which speaks volume.
This was sooooo good! My husband declared this is the best chili he has ever had in his whole life and I find it hard to argue with him. Not only was this recipe delicious but this was super easy to make, even with a rambunctious five year old requiring my constant attention. This chili will definitely be on rotation at our home, especially during the colder months!
So glad you loved it, Monique!!! Thanks for the feedback :)
Seriously – best chili I have ever had. Thanks for the great recipe!
★★★★★
So glad you’re loving it, Leigh!
I made your recipe yesterday subbed 1 lb of ground beef for 1 lb bison didn’t have dried basil so I subbed for Thyme. I had everything else but used plain sausage instead of Italian. Cooked it in my crockpot and cooked some more today. I didn’t like the flavors at all tasted like too much spices taste won’t make this again.
Hi Charlie, sorry you didn’t love the flavor of this. I wouldn’t imagine thyme works super well in chili but if you’re generally not super into spices, this recipe definitely isn’t for you!
This is better chili than the one I have been making. I’ve had to modify all my cooking to accommodate my husband’s new low sodium restrictions. I used about 1/4 cup of bacon , low sodium canned beans and tomatoes. I’m sure it is much less sodium but it still tastes good! Thanks for sharing this recipe.
★★★★★
So glad you’re loving it and were able to make it work for your family, Portia!
This is my go to recipe after trying and failing at trying to come up with something on my own. The spice combination is spot on. It’s super hearty. I take it to winter cattle shows when we need a hot hearty meal.
★★★★★
So glad you’re loving it, Robin!
Mine is on the stove, jalapeño cornbread in the oven, hubby’s mouth watering, lol! Thank you!
★★★★★
Hope you loved it!!
Love this Chili! I always fix it several times a year. I am currently working on figuring out the cost. Can you tell me how much a serving is? You mentioned 8 servings.. Is that for a cup or more?
This is the best chili I have ever had and that is saying a lot ..since I am from Texas!
★★★★★
Hi Georgianne, I’m so glad you’re loving it! Unfortunately, I don’t have the exact serving size on hand and I don’t eat meat anymore, so I can’t make it again to measure!!
This has become my go to chili recipe for a few years. I use all beef and omit the bacon,, but love how it all comes together. I also have always added corn to my chili. Not for everyone though.
★★★★★
So glad you love it, Shelly! Thanks for sharing your version :)
My go-to chili recipe! I usually do ground turkey instead of beef and it’s just as yummy
★★★★★
So glad you love it!!
I’ve never liked Chili until I tried this recipe! It’s delicious!
★★★★★
So glad you’re loving it!!
I’ve made this several times. Making it this weekend for our neighborhood “chili cook off”
★★★★★
So glad you’re loving it!
I won runner up! Woohoo. Was a big it. Everyone loved it!
★★★★★
So glad it was a hit, Michele!
This recipe was an absolute hit at our home! Thank you so much for sharing!
★★★★★
So glad you loved it Paige!
I’ve made this chili recipe at least 25 times and it is simply the best chili ever. It does not matter if it’s cooler weather or not, I make this in the middle of summer!!!!! It’s always a hit, I have to be careful not to tell people when I make it because everyone wants their share lol! Thanks again.
★★★★★
So so glad you love it!!! This is the best compliment – thanks for the comment, Cynthia!
My only go to recipe, everyone loves it!!
★★★★★
So glad it’s a hit, Carol! Thanks for the feedback.
This is incredible!! I used smoked paprika for fun. We used to cook chili over a camp fire so I wanted to add a bit of the outdoors in autumn flavor.
★★★★★
Sounds amazing! So glad you’re loving it, Kathie :)
Can you cook this in a pressure cooker
Hi Luke, yes you should be able to! Do you mean in Instant Pot or similar, or a traditional stove top pressure cooker? It should work either way to cook the meats (the first two steps) and then combine everything and cook on high pressure for about 20 minutes or so. Hope this helps!
Easy and delicious. Will definitely make again. My guests all enjoyed it too.
★★★★★
So glad it was a hit, Randy!
I would sure like to know what are the calories in a serving size and how much is a serving size. Thanks.
★★★★
for the beer stock, any preference on beer to use and do you prefer chicken or beef bouillon cubes?
Hi Elisa! I use any beer I happen to have around. Beef bouillon cubes are great but either work.
Can find ingredients but not directions..can you fix this? Made it before and was delicious..
Hi Shelley, click “jump to recipe” and you’ll see the full recipe card!
A little disappointed to see this recipe. I come to this site for gluten free vegan recipes. Was originally excited to see a chili recipe in the email. Imagine my disappointment..
Hi T! This recipe is from many years ago, before I was vegan – I’ve linked the vegan chili recipe a few times in this post if that’s what you’d prefer – it’s just as good!
Loving this recipe! Should the beans be rinsed also or only drained? And should the bacon grease be added into the chili with the onions and peppers or drained?
★★★★★
Hi Heidi, I usually rinse beans before using, but not essential. If it seems like a TON of bacon grease you can leave some out, but I generally just added it all to the stock pot.
I made this today for my chili cook off. I won with this recipe that I tweaked the recipe by substituting gr bison for one of the beefs and I used hot Italian sausage. I used center cut lower fat bacon and I used fire roasted tomatoes. I made it gluten free by leaving out the Worcestershire sauce. I highly recommend this recipe.
★★★★★
So glad it was a hit! Thanks for the feedback Sally :)
[Kitchen novice alert] I’m a chili LOVER, and have made this almost 20 times now. No changes to the recipe – except I tend to leave out the sausage from time to time as a nod to those who are not as committed as my son and I haha. I do use thick-cut maple smoked bacon which adds a very unique flavor. It’s a staple for SuperBowls and now a get-together with my buddies in the Fall. EVERYONE loves this – so I am not going to fix what ain’t broken (and I don’t have the kitchen chops to stray off the path). So THANK YOU for posting this and making me look far more accomplished than I deserve.
★★★★★
So glad you’re loving it, Dan!! Thank you so much for the feedback :D
Hi Rachel,
I’d like to make this chili, but am wondering about leaving out the sausage and bacon? Our family does not eat pork. I can substitute turkey bacon and chicken sausage, but they certainly don’t have the same punch of flavor as the pork variety. If these two ingredients really give the chili its wonderful flavor, this may not be the recipe for me. But it certainly does look delish!
Hi Tracy, many people have left them out or subbed them in with different meats – it’s still delicious!! The spices and other flavors add a lot of the flavor, so feel free to skip the pork if it’s not for you.